Chicken and Avocado Rice Stack Recipe
Description:
This Chicken and Avocado Rice Stack is a layered, vibrant, and protein-packed dish featuring juicy grilled chicken, creamy avocado, fluffy rice, and fresh vegetables. It’s as visually appealing as it is delicious, perfect for a nutritious lunch or dinner. The dish is served stacked, similar to a sushi tower or poke bowl, combining flavors and textures in each bite.
Ingredients (Serves 2)
For the Rice Layer:
1 cup cooked jasmine or sushi rice
1 tsp rice vinegar
Pinch of salt
½ tsp sesame oil (optional)
For the Chicken Layer:
2 boneless, skinless chicken breasts
1 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
Salt & pepper to taste
Juice of ½ lemon (optional
For the Avocado Layer:
1 ripe avocado
Juice of ½ lime
Salt to taste
Other Toppings (optional but recommended):
½ cup finely chopped cucumber
¼ cup shredded carrots
1 tbsp chopped cilantro
1 tbsp toasted sesame seeds
1 tbsp spicy mayo or sriracha
1 sheet nori (shredded)
Instructions
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Step 1: Prepare the Chicken
Pat chicken dry and season with garlic powder, paprika, salt, pepper, and lemon juice.
Heat olive oil in a pan over medium heat. Grill chicken for about 6–7 minutes per side, or until cooked through.
Let it rest, then dice into small cubes.
Step 2: Prepare the Rice
Mix cooked rice with rice vinegar, salt, and sesame oil.
Allow it to cool slightly before assembling.
Step 3: Prepare the Avocado
Mash avocado with lime juice and salt until creamy but chunky.
Step 4: Stack the Layers
You can use a food ring or a clean cup mold:
First layer: Press rice into the mold.
Second layer: Spoon mashed avocado and spread evenly.
Third layer: Top with the chopped grilled chicken.
Add optional toppings: cucumbers, carrots, cilantro, sesame seeds, and a drizzle of spicy mayo or sriracha.
Garnish with nori shreds and serve immediately.
Nutritional Information (Per Serving)
Nutrient Amount
Calories ~480 kcal
Protein 35g
Carbohydrates 35g
Fat 22g
Fiber 7g
Sugars 2g
Sodium ~400 mg
Note: Values may vary based on exact ingredients and portion sizes.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, but it’s best to prepare the layers and stack just before serving to maintain texture and freshness, especially the avocado.
Q: What kind of rice works best?
A: Sushi rice or jasmine rice is ideal for texture and stickiness, making stacking easier.
Q: Can I use a different protein?
A: Absolutely! Try shrimp, tofu, or even canned tuna for a different twist.
Q: How do I make it low-carb?
A: Substitute rice with cauliflower rice or quinoa.
Q: How do I store leftovers?
A: Store each layer separately in airtight containers in the f
ridge. Consume within 2 days.
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